Amaranth Greens II - Mexican style

The same day we saw the amaranth greens at the farmer's market (Amaranth Greens I), there was another vegetable sold as 'Chinese Spinach'. It looked suspiciously like the amaranth greens, but didn't have the same magenta splotch in the middle of the leaves. Instead, it had fuchsia undersides and stems, so of course we decided to get it.

First, we tried searching online for both amaranth greens and 'Chinese spinach'. As we had suspected, they are both an amaranth. Beyond that, all bets are off. Any authoritative information about the genus Amaranthus is convoluted at best. Apparently, the species don't stay in their neat little boxes, deciding instead to look frighteningly alike and interbreed with each other. A number of plant genera do this, creating a mess for botanists. This assertion isn't stated for amaranth in as many places as it should. (Tanya is overly trained in this area, researched a group of plants that did this for a significant chunk of her life, and is very, very picky about authoritative information. If you want more info, ask!) We'll do some more research, but this post is likely to stand for a while.

The 'Chinese spinach' tasted very similar to the amaranth greens - until we do a taste test with the two together, we'll call them the same. Last night's foray into pozole was perfectly accompanied by these greens, with a dressing that we'll probably want to make again and again: ground pumpkin seeds, lime juice, chipotle...mmmmmmmm........

Amaranth greens, Mexican style
serves 2

• 1 bunch amaranth greens or 'Chinese spinach', steamed until just barely done
• 2 Tbl raw pumpkin seeds, finely ground in a coffee or spice grinder
• 1/2 tsp adobo, from a can of chipotle chiles in adobo
• juice from 1/2 lime
• 1/4 tsp salad oil
• 1 clove garlic
• 1 Tbl chopped onion
• pinch salt
• 1-2 Tbl water (to desired consistency)
  

Blend/puree everything but the greens in a small mixer until smooth. Adjust seasonings. Top the greens with it and enjoy!